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Grilled lamb & potato crush

Plate of lamb with cooked tomatoes, spinach and crushed potatoes

Grilled lamb & potato crush

Name: Grilled lamb & potato crush
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 500g bag new potato; zest 1 lemon; 1 tbsp olive oil; 4 x 140g/5oz lamb chops or steaks; 250g pack cherry tomato; 1 garlic clove crushed; 250g bag baby spinach

Good Food team

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Serves 4

Easy

Cook: 25 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Lamb with a tasty tangy zing...in 25 minutes. You can make it on the barbecue, too

Healthy

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Maple-mustard glazed carrots

A star rating of 4.5 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

500g bag new potato
zest 1 lemon
1 tbsp olive oil
4 x 140g/5oz lamb chops

or steaks
250g pack cherry tomato
1 garlic clove

crushed
250g bag baby spinach

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Nutrition: per serving

kcal434
fat25g
saturates11g
carbs23g
sugars0g
fibre3g
protein30g
salt0.48g

low

Method

step 1

Heat the grill to high. Boil the potatoes for 15-20 mins until tender.
step 2

Meanwhile, rub the lemon zest and a little of the oil over the lamb chops and tomatoes and season, if you want. Grill the tomatoes and lamb on a baking tray for 8-10 mins until golden, turning the lamb over half way through cooking. Cover with foil and leave to rest.
step 3

Drain the potatoes. Using the same pan, fry the garlic briefly in the remaining oil. Tip in the potatoes and crush roughly with a masher until the skins split. Stir in the spinach and cover for a few mins until the leaves wilt. Season to taste, then serve with the lamb and tomatoes, spooning over any cooking juices.

RECIPE TIPS

BBQ IT OR MAKE IT QUICKER

Barbecue the lamb and cook the tomatoes alongside in a small roasting tray. To make it quicker, heat the grill, but omit the rest of step 1. Tip a large, drained can of butter beans into the pan with the garlic and cook as above.

Recipe from Good Food magazine, June 2005

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A star rating of 4.3 out of 5.3 ratings

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